Photo: Quentin Jones
- 500g kumera, peeled and cut into chunks
- 3 tbsp extra virgin olive oil
- 1 cup couscous
- ½ bunch snake beans, cut into 3-4cm lengths
- ½ cup flat-leaf parsley leaves
- ½ cup plain yoghurt
- 1 tsp honey
- 1 tsp ground cumin
- ¼ cup vinaigrette dressing
Pre-heat oven to 220C. Put Kumera in a baking dish and toss with olive oil. Roast for about 30 minutes or until cooked and tender.
Put couscous in a medium bowl and pour over one cup of boilingwater. Stir, cover and rest for five minutes (or untilwater is absorbed) then fluff up with a fork.
Cook snake beans in lightly salted boilingwater for two to three minutes then refresh under
cold water and drain. Combine kumera, couscous, snake beans and parsley in a large bowl.
Combine yoghurt, honey, cumin and vinaigrette in a bowl and mixwell. Pour over couscous and toss gently. Great with barbecued sausages.